Prawn Massaman Curry

I made this strange looking curry last week for tea. It's a "Prawn Massaman Curry" and I found the recipe on BBC Good Food.  I always like to browse that website for recipes - wrongly or rightly, I pay a lot of attention to the ratings and the comments that people leave. If it hasn't got a good rating, I don't cook it.  This had an average 5 star rating so it was sure to be a winner!

Massaman curry is a southern Thai dish, more commonly made with beef. I may try that in the future however I think that the prawns worked really well.

I was a little nervous about how it was going to turn out, but I needn't have been.  It was delicious and definitely something that I will make again. Mr M loved it too and he was very impressed with my culinary skills that evening.

I pretty much stuck to the original recipe (apart from missing out the peanuts as I didn't have any), although I threw in a handful of french beans just to veg it up a bit.  Mine does however look nothing like the picture on BBC Good Food....

Massaman paste is not the easiest thing to find. The recipe suggests Bart or Blue Elephant and I couldn't find either however here is a top tip for you - Sainsburys have one in their Taste the Difference range.

Prawn Massaman Curry

Ingredients

1-2 tbsp massaman curry paste

400g tin coconut milk

150g new potatoes, halved (quartered if large)

1 cinnamon stick

2 cardamom pods, squashed

200g king prawns

1 tsp brown sugar

2 limes (1 juiced, 1 quartered to serve)

1 tbsp fish sauce

1 tbsp peanuts, toasted and chopped (optional)

1 small red chilli, finely sliced, to serve

small handful of basil leaves, shredded, to serve

Method 

In a large frying pan or wok, cook the massaman paste with the thick part of the cocount mulk for a few minutes until it become quite fragrant.  Add in the rest of the cocount milk and simmer for a minute.  

Add the potatoes, cinnamon and cardamom pods to the pan and simmer for 15-20 minutes until the potatoes are tender.

When the potatoes are ready, add the prawns, sugar, lime and fish sauce and cook for a further 3-4 minutes.

Serve the curry with the peanuts, chilli and shredded basil sprinkled on the top.

I served with this with some white basmati rice and it was delicious.  This recipe serves two people.

love & kisses
Mrs M x

PS Is it just me that feels a little bit bleurgh when they catch a whiff of fish sauce?